Slow Cooker Zuppa Toscana

Slow Cooker Zuppa Toscana | The Chunky Chef | The classic zuppa toscana soup, in slow cooker form! It tastes WAY better than Olive Garden's, and is sure to be a crowd pleaser!

INGREDIENTS

• 1 lb ground spicy Italian sausage (mild can be substituted)
• 8 slices bacon, diced
• 1 medium yellow onion, peeled and diced
• 2 cloves garlic minced
• 2 Tbsp flour (cornstarch can be substituted)
• 32 oz chicken stock
• 4 large russet potatoes, peeled and diced into 1/2 inch pieces
• 1 cup heavy cream
• 1/2 bunch kale (a couple of handfuls) de-stemmed and torn into bite sized pieces
• Salt and pepper, to taste
• Pinch of red pepper flakes. optional

INSTRUCTIONS

1. Heat a large dutch oven or heavy bottomed soup pot over MED-HIGH heat.  Add a small drizzle of oil, then brown sausage, crumbling as it cooks.  Drain well, then remove to a plate.
2. Fry bacon is residual sausage grease until crisp, then remove to plate with the sausage.  Drain all but 1 - 1 1/2 Tbsp of bacon grease.
3. Add onion to pot and cook 5 minutes, adding garlic the last minute.  

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